Einkorn Tortillas

Traditionally, tortillas are made with lard, but these tortillas are made with oilve oil and are quite delicious. They come together fast, and if you have a griddle, you can make a bunch all at once. Einkorn has a nutty flavor that makes these tortillas good with any Mexican dish. Make a double batch and freeze some for later. People gobble them up and they are quite filling. Einkorn is nutrient-dense and high in protein which makes for a satisfying meal.

Equipment

6" Tortilla Press
1 Cast Iron Skillet or griddle

Ingredients

4 cups Einkorn - All Purpose Flour (480 grams)
1½ teaspoon Celtic sea salt
½ teaspoon Baking powder
3 tablespoons olive oil
1 cup water room temperature

Instructions

Sift together the flour, salt and baking powder to a bowl.
Add the water and olive oil and stir to combine and mix together until it forms into a ball. Don't over mix. You can also use a kitchen aid mixer with a dough hook.
Cover the large bowl loosely with a tea towel. Let the bowl rest for 10-15 minutes.
Preheat a cast iron skillet or griddle to medium heat. When the skillet sizzle when you place a drop of water then it is ready.
Place the dough on a lightly floured cutting board. Knead the dough a few times until smooth. Do not over-knead. Einkorn is a different kind of gluten that does not need a lot of kneading.
Divide the dough into approximately 12 pieces. Roll into balls.
Line a 6-inch tortilla press with parchment paper on each side. (you can also use a rolling pin if you don't have a press)
Place each ball in the center of the press and press out each tortilla. Slowly peel the tortilla from the parchment paper and place it on the cast iron skillet for a few minutes on each side. The tortilla should have brown spots on each side once cooked.
Once cooled the tortillas roll better, with fewer cracks. Wait a few minutes (about 5-10 minutes) or until cooled before serving.
Store extra tortillas in the fridge (in an air-tight bag or container) or in the freezer.